
Baking
57 recipes

Given to me by my beautiful friend Katie – she cooks this all the time, and now I do too it is fantastic!
Based on the groundnut/peanut stews of West Africa known as maafe. It is healthy, filling and full of good protein and so delicious. So flavourful. I cannot recommend this enough.
A great vegetarian/vegan, dairy-free, gluten-free meal – ticks all the boxes for everyone.
Easy for midweek cooking, and one of the top two dishes I cook for a care package when someone needs it.
Serves 8. V.Vg.DF.GF. Freezes well in portions.
Pictured: Tofu Spinach and Nut Stew
1 tbsp light olive oil
1 small red onion, finely chopped
3 celery sticks, finely chopped
1 small red capsicum, finely chopped
3 – 4 garlic, finely chopped
4 cm piece ginger, grated
2 ½ tbsp curry powder
A pinch of chilli powder (optional)
1x 400g tin diced tomatoes
1 litre vegetable stock
2 bay leaves
3 tbsp nut butter – organic peanut butter, almond butter or cashew etc – a mix of any
1 packet firm tofu, cut into 2cm cubes and lightly fried
200g of dark green leaves – i.e. spinach, beetroot leaves, kale
½ cup coriander leaves, lightly chopped
In a casserole pot add the oil with the onion, capsicum, and celery and “sweat” them gently – i.e. once sizzling lower the heat as low as possible and put the lid on for 5 – 10 minutes (this will trap all the flavour and will not brown the vegetables either).
Add the ginger, garlic, curry powder and chilli powder is using, and stir for a minute as it becomes fragrant.
Add the tomatoes and bay leaves, reduce the tomatoes a little for a few minutes to enhance the flavour.
Add the stock and bring to the boil – stir in the nut butter to incorporate.
Pictured: Tofu Spinach and Nut Stew
You can cook the recipe up to this point and refrigerate til required. Bring back to a simmering temp again.
Add the pre-cooked tofu, spinach, coriander and season the dish to your liking – check for salt as the nut butters may contain some.
Serve with steamed brown rice or couscous.
